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1
To make the topping, put the bread crumbs, butter, Parmesan, shallots, parsley, and thyme in a medium bowl, and mix thoroughly.
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2
Set aside.
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3
Preheat the oven to 375F.
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4
Lightly coat a 9 x 13-inch casserole dish with cooking spray.
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5
In a large pot of boiling salted water, cook the lasagna noodles according to the package instructions.
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6
Drain the noodles, rinse with cold water, and lay them flat on a baking sheet while you make the sauce.
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7
In a small saucepan set over medium-high heat, melt the butter.
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8
Add the shallots and bell pepper, and saute for about 3 minutes or until tender.
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9
Reduce the heat to medium and whisk in the flour, 1 1/2 teaspoons of the salt, and 1 teaspoon of the white pepper.
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10
Cook for 2 minutes, whisking constantly, until the flour is cooked through.
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11
Pour in the clam juice, wine, and sherry and cook, whisking constantly, until a light sauce forms, 2 to 3 minutes.
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12
Add the cream and cook, whisking frequently, until the sauce thickens, about 5 minutes.
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13
Remove the pan from heat.
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14
Add 1 cup of the cheese and the spinach, and cook until the spinach wilts.
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15
Set the sauce aside.
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16
Rinse the seafood under cold running water.
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17
Drain thoroughly and pat dry with a paper towel to remove any excess liquid.
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18
In a large bowl, combine the shrimp, scallops, cod, and crab meat with the remaining 1 teaspoon salt and 1 teaspoon white pepper and the parsley.
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19
Add 1 cup of the sauce mixture and fold until well combined.
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20
Spread a heaping 1/3 cup of the seafood mixture on each noodle, leaving a 1/2-inch border on the edges.
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21
Roll up each noodle.
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22
Spread about 1/2 cup of the sauce on the bottom of the prepared casserole dish.
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23
Arrange the rolled lasagna noodles seam side down snugly in one layer over the sauce.
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24
Pour the remaining sauce over the rolls.
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25
Sprinkle the casserole with the remaining 1 cup cheese, and then top evenly with the crumb topping.
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26
Cover the dish with foil, and bake until the sauce is bubbling and the filling is just cooked through, about 30 minutes.
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27
Preheat the broiler.
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28
Remove the foil from the dish, and broil casserole about 3 inches from the heat until the crumb topping is browned, 3 to 5 minutes.
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29
Let stand for 5 minutes before serving.
